Wing and I got the idea for these tasty desserts from a Thai restaurant that’s in the college area. We weren’t impressed by the restaurant itself when there are so many great Thai restaurants in San Diego (which is why we decided not to highlight it on the blog), but we did come away with a great idea for cinnamon banana rolls. We ordered a dessert called FBI: Fried Bananas & Ice cream. It was plain and neither of us really liked them.

On the way home from the restaurant, I said to Wing that they would have tasted so much better if they were done bunuelo-style: drenched in cinnamon and sugar. Then Wing took it from there and said we should try them with lumpia wrappers and condensed milk.

We made them the other night at my parents’ house. They were a hit! Next time we make these, I want to try drizzling them with honey or chocolate syrup.

Cinnamon banana rolls

Cinnamon banana rolls

  • 3 lumpia roll sheets
  • 2 large bananas, cut into thirds
  • 1/4 cup condensed milk
  • 1/2 cup cinnamon & sugar
  • Oil for frying

Halve each lumpia sheet diagonally to form triangles. Dip banana pieces into condensed milk, coating well. Then dip into the cinnamon & sugar, coating well.

Rolling banana visual
Place banana on the base of the triangle. Fold in the two corners towards the banana. Roll the lumpia wrapper and banana towards the peak of the triangle until it’s sealed. Continue until all bananas are folded in the lumpia wraps.

 
Fry the wrapped bananas in oil until browned. (Note: do not place on paper towels or they will stick.)
Sprinkle with more cinnamon & sugar, and drizzle with condensed milk. Serve with ice cream.

 

 

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